“Here comes the airplane….open wide!”
Lentils are a great source of protein and this recipe is really easy and quite yummy! Makes about 3 portions.
15g unsalted butter
3 spring onions, chopped
1 garlic clove, finely chopped
10g dried porcini mushrooms
80g frozen peas
80g puy / green lentils
100ml vegetable / chicken stock
3 tbsp creme fraiche
2 tsp paprika
Soak the porcini mushrooms in 250ml water for about 20 mins.
Meanwhile, heat the unsalted butter in a saucepan and saute the onion and garlic for about 2-3 minutes until the onions are soft, but not brown.
Next add the mushrooms with the soaking water, the stock, the lentils and peas. Bring to the boil and then cover and simmer for 20 minutes. Stir in the paprika and creme fraiche. That’s it – it’s ready to serve / refrigerate / freeze!